APRIL 24, 2012


With this new found way of eating, one meal in particular, breakfast, has become less creative than mornings of our past. Smoothies, eggs (hard boiled and chopped, fried, scrambled, and soft boiled), corn tortilla quesadilla, waffles, and an occasional gluten free bagel are the meals of choice.

What my kids have really been missing are the “pastries”. On those rare special mornings(when time and the desire permitted), I would wake up extra early and bake something special. The smell would wake them from their slumber rather than my nagging, begging, and pleading. Scones, in particular, have been missed the most. Maybe because one could always find a bag (or two, or three) of various scones (dried pomegranate, bacon/maple/oat, and chocolate/walnut) living in our freezer. Ready to go scones, muffins, waffles, and pancakes makes chaotic weekday mornings easy and effortless.

Re-creating gluten free alternatives to most of our household favorites have been greeted by not so friendly facial expressions and a few, “Mom, this is terrible”. So, when I found a recipe on Roost’s blog for Honey Almond Drop Biscuits, I headed straight to the kitchen. Roost, along with about five others, are blogs that I read, line by line, photo by photo. Everything about Coco’s blog is inspiring and reading her story makes me want to be better at what I do, not just for me, but for my clients as well.

The original recipe was created for a Gluten Free (actually grain free) Thanksgiving biscuit via Elana’s Pantry. Coco did her magic to them and now I am following her lead, adding fruits, nuts, seeds, and chocolate to a batter that is a great base for wonderful flavors.

In reality, these really cannot be labeled a scone. But for the sake of my children, and the absence of those go to bags of scones that once resided in my freezer, these are the new Salzman family “scone”. They are perfectly delicious all on their own. But, a little dab of homemade jam never hurt anybody.

Or, simply spread a nob of organic butter on a warm scone. What better way to start one’s day with this not-so sweet treat? We like ours with dried fruit and nuts, or bittersweet chocolate chunks. The batter is so versatile. I already have ideas for a savory version. And how wonderful would this be, modified and used as a topping on a chicken pot pie? The possibilities are endless.

Raw Honey, Almond, and Strawberry Scones

Alternative flours are pricey. I have just started buying my ingredients in bulk. Thanks to Elana, I recently purchased a 5 pound bag of almond flour online and saved huge. If you plan on doing a lot of gluten free and grain free baking, resourcing on line is the way to go.
recipe adapted from here
yield: 16-18 scones  

10 ounces | 286 grams | 2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 organic, large eggs
2 ounces | 56 grams | 1/4 cup Ghee
2 ounces | 56 grams | 1/4 cup raw honey
1 3/4 ounces | 51 grams | 1/3 cup dried strawberries, chopped

• preheat oven to 350*.
• line two baking sheets with either parchment paper or a silpat.
• melt ghee in a small saucepan.
• add honey to melted ghee, and whisk to combine. set aside
• in another small bowl, whisk eggs until combined. set aside
• in a large, glass bowl, whisk the almond flour, salt, and baking soda.
• add the chopped, dried strawberries.
• make a well in the center of your dry ingredients.
• add the wet ingredients and with a rubber spatula, mix until thouroughly combined.
• using a large serving spoon, drop batter (about 2-3 tablespoons) on to prepared baking sheets, leaving room for them to spread(2 inches apart).• bake for 16 – 18 minutes or until golden on top.
• these are best served warm with a little bit of honey butter or jam on the side.
note: these are best eaten the same day they are baked. if you do find yourself with leftovers, flash freeze them and store in an airtight, freezer friendly container. when ready to eat, let rest at room temperature for 30 minutes. wrap in foil and warm in a preheated oven for about 10-15 mintues.